Pickled Carrots

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What is this, a granny blog? Did Laura Ingalls Wilder hog tie me and put me in the back of the shed while she feverishly unloads her favorite recipes before she is forced to go back into the field and pick corn or heat water for something?

Negatory, although that would be cool and very Mission:Impossible of her. I’m just slowly reverting to some previous life wherein I didn’t have to work, and instead, would stay home and pickle and can and cure salt pork (what even is salt pork?) and wipe my sweaty braided brow before going to sleep at 8:30 all tuckered out. I miss that life.

Really, the credit for these newfound pioneer projects lives with my dear friends. We’ve learned how to make bread and cheese with Jo, and now we’re going to learn how to pickle things with Daniel. So fun, my friends!

I filtered these through cross process, so they’re all washed out and vintage. Which befits the art of pickling, really. It’s a vintage art, I think. Even my great grandmother didn’t pickle anything, to my knowledge. She mostly baked sprinkle cookies and drank white wine. Classy!

We used David Lebovitz’s excellent recipe, but in the past I’ve adapted a few things (more garlic, namely) to suit.

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. 1 pound carrots, peeled
. 1 1/4 cups water
. 1 cup cider vinegar
. 1/4 cup sugar
. 4 garlic cloves, lightly-crushed
. 1 1/2 teaspoons fennel or dill
. 1 1/2 tablespoons coarse salt
. 2-5 bay leaves, to taste


1. Peel your carrots, then cut them into quarters – cut them in half to make them shorter, then split them open , then halve again. Bring a medium-sized pot of lightly-salted water to a boil.

2. When the water boils, drop the carrots in and simmer for one minute (aka, blanch them). Pour them into a colander and rinse under cold water. Drain thoroughly.

3. In the same pot, heat the remaining ingredients. Once they begin to boil, reduce the heat and simmer for two minutes.

4. Remove from heat and add the carrot sticks. Cool until room temperature, then put into jars and chill.

Carrot sticks should be made at least one day in advance, and will keep for up to four weeks in the refrigerator. We have big plans for a Bloody Mary-inspired brunch party, and these carrots, added to some grilled shrimp and jalapeños, will make the perfect garnish.


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